AU CHEVAL Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER PREPARING RAW GARNISHES (CHOPPED PARSLEY) IN THE BASEMENT AND PLACING THEM IN CONTAINERS FOR THE LINE WITHOUT WEARING GLOVES: INSTRUCTED STAFF THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED AT ALL TIMES. WHEN FOOD HANDLER WAS INSTRUCTED TO WEAR GLOVES WHILE PREPARING GARNISHES, THE FOOD HANDLER APPLIED A NEW PAIR OF GLOVES WITHOUT WASHING HANDS FIRST. INSTRUCTED EMPLOYEES THAT THEY MUST WASH HANDS BEFORE APPLYING A NEW PAIR OF GLOVES AFTER PERFORMING ANY ACTIVTY OTHER THAN PREPARING FOOD. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED A STAINLESS STEEL BOWL IN THE CONTAINER OF LETTUCE ON THE LINE USED TO DISPENSE LETTUCE. INSTRUCTED TO USE A HANDLED SCOOP OR HANDLED UTENSIL AND TO STORE THE UTENSIL EITHER IN THE FOOD WITH THE HANDLE FACING UP OR IN A SEPARATE CONTAINER IN BETWEEN USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN THE STORAGE RACK IN THE BASEMENT WHERE CLEAN CONTAINERS AND CUTTING BOARDS ARE STORED TO REMOVE BUILDUP AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO ELEVATE THE MOP IN THE MOP CLOSET IN BETWEEN USE FOR SANITARY STORAGE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO ELEVATE THE MOP IN THE MOP CLOSET IN BETWEEN USE FOR SANITARY STORAGE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.